Abstract
The importance of heat transfer in food processing is obvious; the changes in food safety and palatability on heating are so marked that many food processes are built around heat transfer. The physical principles which underlie these processes are introduced here. Two modes of heat transfer are discussed: thermal conduction through a stationary medium, and thermal convection through a moving fluid. In the latter case, mixing of hot and cold fluids is the main mechanism of heat transfer, which is usually more rapid than thermal conduction.
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Further reading
Carslaw, H.S. and Jaeger, J.C. (1986) Conduction of Heat in Solids, Clarendon Press, Oxford.
Coulson, J.M., Richardson, J.F., Backhurst, J.R. and Harker, J.H. (1977) Chemical Engineering: Vol 1, Pergamon, Oxford.
Hallström, B., Skjöldebrand, C. and Trägårdh, C. (1988) Heat Transfer and Food Products, Elsevier, London.
Kay, J.M. and Nedderman, R.M. (1985) Fluid Mechanics and Transfer Processes, Cambridge University Press, Cambridge.
Levenspiel, O. (1984) Engineering Flow and Heat Exchange, Plenum, New York.
McAdams, W.H. (1954) Heat Transmission, McGraw-Hill, New York.
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© 1997 Springer Science+Business Media Dordrecht
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Hayhurst, A.N. (1997). Introduction to heat transfer. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_3
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6724-6
Online ISBN: 978-1-4615-3864-6
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